Tuesday, May 28, 2013

Chicken and Mushroom Stir Fry

This weekend was the kick off of cookout season, so we ate a lot of burgers, bbq chicken and corn on the cob in celebration. As much as I love these barbeques and cookout foods, I had to switch things up for at least one meal and make one of our favorites Asian stir fries. I love how quick this stir fry comes together and it's so colorful. If you love mushrooms and chicken this is the stir fry for you.

Heat 2 Tbs of canola oil in a large wok. Add chicken an cook with a sprinkle of salt and black pepper until 3/4 the way cooked. Then add ginger and garlic cook until chicken if fully cooked. Remove chicken from pan. Heat 2 tsp canola oil and add sliced mushrooms. Cook mushrooms until they become cooked and brown.

Next add snow peas and sliced carrots. Saute for a few minutes then add the cooked chicken back onto the wok.

Add the prepared sauce and cook for another minute until sauce starts to boil. Next mix the cornstarch and water to make a slurry. Add to stir fry and stir will. Taste for seasoning. Serve with rice. Enjoy.

Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

Thanks for sharing this recipe, I really like this because this is my favorite food. Can you also make a Stir Fried Chicken? I've tried to make it but I can't make it perfect. I hope that you can also share it here.

Hi Donna, so glad you enjoyed the stir fry. I am not sure if this is the recipe you are looking for, but here is my recipe for a basic chicken and veggie stir fry. http://curryandcomfort.blogspot.com/2012/01/chinese-chicken-stir-fry-101.html

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Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Kitchen Simmer formerly known as Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.